Salmon Kabobs

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Prep Time: 35 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 890kcal

Ingredients

Kabobs

  • 1 TBSP Dried oregano
  • 1 tsp Sesame seeds
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt
  • 1/8 tsp Red pepper flakes
  • 10 oz Salmon skinless skinless cut into 1" pieces
  • 1 Lemon very thinly sliced into rounds
  • 1 TBSP Extra-virgin olive oil

Marinade

  • 1/2 tsp Garlic powder to taste
  • 1/2 tsp Dried oregano to taste
  • 3 tsp Lemon juice to taste
  • 6 TBSP Extra-virgin olive oil to taste

Salad

  • 2 slices Crusty bread
  • 1 large Tomato sliced into wedges
  • 1 cup Cucumber sliced 1/2 in thick into half circles
  • 1/4 cup Red onion sliced thin
  • 1/3 cup Kalamata olives Fresh olives from olive bar not from jar, halved
  • 3 TBSP Feta cheese block feta in brine crumbled (not pre-crumbled)
  • 1 TBSP White vinegar to taste

Watermelon

  • 2 slices Watermelon

Corn

  • 2 ears Corn on the cob
  • 4 tsp Butter

Beverage

  • 24 oz Sparkling water cold
  • 8 slices Lemon
  • Ice cubes
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat a grill or griddle pan on medium heat.
  • Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine. Beginning and ending with salmon, thread salmon and folded lemon slices onto skewers. Brush with oil and season with the reserved spice mixture.
  • In a bowl whisk together the ingredients for the marinade. Season with salt and pepper.
  • Brush the bread on one side with the marinade as well.
  • Grill the corn. Turn the corn occasionally, until nicely charred and tender. Lightly grill the bread brushed side down until golden brown. Remove from the grill.
  • Grill the skewers, turning occasionally, until fish is opaque throughout, 5-8 minutes.
  • Finish the corn: Lather with butter right before serving and lightly season with salt.
  • Make the salad: Mix the tomatoes, cucumber, onion, olives, and feta with the remaining marinade. Add white vinegar to taste.
  • Mix the sparkling water with lemon and serve over ice.
  • Serve: Enjoy the skewers with bread, corn, village salad (served in a bowl with the juices to dip the bread in), watermelon, and sparkling water.

Nutrition

Calories: 890kcal | Carbohydrates: 116g | Protein: 40g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 78mg | Sodium: 473mg | Potassium: 1028mg | Fiber: 4g | Sugar: 44g | Vitamin A: 491IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 6mg

Salmon Kabobs

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Servings 2
Calories 890 kcal

Ingredients
 
 

Kabobs

  • 1 TBSP Dried oregano
  • 1 tsp Sesame seeds
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt
  • 1/8 tsp Red pepper flakes
  • 10 oz Salmon skinless skinless cut into 1" pieces
  • 1 Lemon very thinly sliced into rounds
  • 1 TBSP Extra-virgin olive oil

Marinade

  • 1/2 tsp Garlic powder to taste
  • 1/2 tsp Dried oregano to taste
  • 3 tsp Lemon juice to taste
  • 6 TBSP Extra-virgin olive oil to taste

Salad

  • 2 slices Crusty bread
  • 1 large Tomato sliced into wedges
  • 1 cup Cucumber sliced 1/2 in thick into half circles
  • 1/4 cup Red onion sliced thin
  • 1/3 cup Kalamata olives Fresh olives from olive bar not from jar, halved
  • 3 TBSP Feta cheese block feta in brine crumbled (not pre-crumbled)
  • 1 TBSP White vinegar to taste

Watermelon

  • 2 slices Watermelon

Corn

  • 2 ears Corn on the cob
  • 4 tsp Butter

Beverage

  • 24 oz Sparkling water cold
  • 8 slices Lemon
  • Ice cubes

Instructions
 

  • Prep the ingredients per the instructions above.
  • Preheat a grill or griddle pan on medium heat.
  • Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine. Beginning and ending with salmon, thread salmon and folded lemon slices onto skewers. Brush with oil and season with the reserved spice mixture.
  • In a bowl whisk together the ingredients for the marinade. Season with salt and pepper.
  • Brush the bread on one side with the marinade as well.
  • Grill the corn. Turn the corn occasionally, until nicely charred and tender. Lightly grill the bread brushed side down until golden brown. Remove from the grill.
  • Grill the skewers, turning occasionally, until fish is opaque throughout, 5-8 minutes.
  • Finish the corn: Lather with butter right before serving and lightly season with salt.
  • Make the salad: Mix the tomatoes, cucumber, onion, olives, and feta with the remaining marinade. Add white vinegar to taste.
  • Mix the sparkling water with lemon and serve over ice.
  • Serve: Enjoy the skewers with bread, corn, village salad (served in a bowl with the juices to dip the bread in), watermelon, and sparkling water.

Nutrition

Calories: 890kcalCarbohydrates: 116gProtein: 40gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gCholesterol: 78mgSodium: 473mgPotassium: 1028mgFiber: 4gSugar: 44gVitamin A: 491IUVitamin C: 4mgCalcium: 88mgIron: 6mg
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